Dancing in the Kitchen with Garlic: Karen’s Spinach Salad with Garlic Dressing

<em>Serves 4<br />
</em>This is from my Kansas City friend Karen who says that, even though her husband Gary doesn’t eat spinach, she keeps this dressing in the fridge to serve on a variety of fruits.</p>
<li>1 pound fresh spinach</li>
<li>1 pint fresh strawberries</li>
<li>Chopped walnuts</li>
<li>Water chestnuts, optional</li>
<li>Onion, optional</li>
<br />
<li>¼ cup cider vinegar</li>
<li>½ cup sugar</li>
<li>¼ teaspoon Worcestershire sauce</li>
<li>¼ teaspoon paprika</li>
<li>1 tablespoon poppy seeds</li>
<li>2 tablespoons sesame seeds</li>
<li>1 to 3 cloves garlic, minced</li>
</sup>cup olive oil</li>
<li>Clean and slice strawberries; wash spinach well and tear into bite-sized pieces. Arrange walnuts and sliced water chestnut or onion on spinach and strawberries.</li>
<li>Combine all dressing ingredients, except oil, in blender. (Dressing ingredients will emulsify best if mixed in a blender but also can be shaken.) Slowly add oil.</li>
<li>Drizzle dressing over the salad and serve.</li>
<li>When garlic harvest time arrives, experiment with garlic in any and every way you can.</li>
<hr />
<em>K.C. Compton is editor in chief of</em> The Herb Companion <em>and loves experimenting with garlic in any recipe she can.</em>
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